What do you do when your hens are laying eggs faster than you can sell them, and you've got eight dozen in the fridge? Attempt to make Creme Brulee! I found a recipe online, separated ten eggs, mixed the yolks with sugar, and while they sat there, I heated cream and vanilla in a double boiler. The next step was tricky: I had to pour the hot cream into the mixed egg yolks, and I had to do it SLOWLY so as not to scramble or curdle them. Once combined, I poured the mixture into buttered Pryrex bowls, put those into two 9X13" pans, poured hot water around the bowls, and baked them until they were set, but the centers were still a bit jiggly. After that, I was supposed to cool them to room temp, cover and put them in the fridge for several hours, then take them out, sprinkle sugar on top of them, and torch the sugar to make a candy topping. But who wants to wait? "Not me", said the Little Red Hen! Instead I ate a bowl, warm and a bit runny, right out of the oven! (Slide to see photos)
One: I made meringue out of the egg whites. Maybe I'll post a pic of those tomorrow.
Two: In case you're wondering about the egg shells? We put them in a pan, and leave the pan on top of our woodstove. Once they're dried out, we crush them into tiny pieces and feed them back to our hens. It's another way of giving them extra calcium.
Oh, and two more things, because I can never stop talking:
One: There are no calories if you eat standing up, leaning over the sink, and
Two: Today is my rock-n-roll boyfriend's (@mrpeterframpton's) birthday (okay, it's actually tomorrow, but the band is celebrating it tonight). Happy Birthday, Peter! Thanks for your music! You've been making me happy for decades now! Muah! ♥️😘♥️😙♥️😗♥️